Set the slow cooker on high heat and add the turmeric, smoked paprika, garam masala, ground ginger, curry powder and half the black pepper into the slow cooker and cook until fragrant -about 15 minutes.
Add the olive oil and stir it into the spices. Cook on high heat for 10minutes to infuse the oil with spices.
Then add the onions and cook for 1 hour until they are soft and translucent.
Add tomatoes, garlic, dried chickpeas, salt, parmesan rind, tamarind paste, green olives, butternut pumpkin and the bay leaf.
Give it all a stir, and cook on high heat for 4 hours, or low heat for 6 hours.
Add the lemon juice, the remaining black pepper, chopped parsley and feta cheese and stir to mix.